Never written a review before but feel compelled this time. The actual physical ambiance was great, but that's where it stops for me. My suggestion... Â If you are going to open a bar focused on a specific craft, staff it with people that A) know what they are talking about and can actually answer questions with confidence and accuracy. And B) be sure they actually enjoy working with people and don't come off as arrogant. Â People go to places like this to try something new. Being rude and frankly not so articulate about the selection is just surprising to me. There is one thing worse than bad food or drinks, and that's bad service. This place loses all credibility in my book because of the staff.
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